Description
Hearty Irish Stout-Braised Lamb Shanks bring rustic comfort straight from Ireland’s countryside, melding rich beer-infused flavors with tender, fall-apart meat. Slow-cooked perfection awaits when you savor this classic dish that warms both body and soul.
Ingredients
Scale
Meat:
- 4 lamb shanks
Aromatics and Vegetables:
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
Liquids and Seasonings:
- 1 tablespoon olive oil
- 1 cup stout beer
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt to taste
- Pepper to taste
Instructions
- Prepare all ingredients and equipment before starting. Preheat oven to 350°F (175°C) to ensure consistent cooking temperature.
- Select a large oven-safe pot and heat olive oil over medium heat. Brown lamb shanks thoroughly on all sides, creating a rich caramelized exterior, approximately 8 minutes.
- Remove browned lamb shanks from pot, setting aside while preserving the flavorful drippings.
- In the same pot, sauté chopped onion, minced garlic, diced carrots, and sliced celery until vegetables soften and become translucent, about 5 minutes.
- Incorporate tomato paste, fresh thyme, chopped rosemary, and bay leaves into the vegetable mixture. Toast herbs for one minute to enhance their aromatic qualities.
- Deglaze the pot with stout beer, using a wooden spoon to scrape up caramelized bits from the bottom, which will contribute deep flavor to the braising liquid.
- Pour beef broth into the pot and carefully return lamb shanks to the liquid. Season generously with salt and pepper.
- Cover pot with a tight-fitting lid and transfer to preheated oven. Braise for 2½ to 3 hours, allowing meat to become incredibly tender and easily separable from the bone.
- Once lamb reaches desired tenderness, remove shanks from braising liquid. Simmer remaining sauce on stovetop, reducing and concentrating flavors for approximately 10 minutes.
- Plate lamb shanks and generously drizzle with reduced sauce before serving.
Notes
- Choose a robust, dark stout like Guinness for deeper flavor complexity that complements the rich lamb meat.
- Pat lamb shanks dry before searing to ensure a perfect golden-brown crust that locks in maximum juiciness.
- Allow extra braising time for older or larger lamb shanks, checking tenderness with a fork periodically during cooking.
- For gluten-free adaptation, substitute stout with gluten-free beer or robust red wine to maintain similar depth of flavor profile.
- Prep Time: 15 minutes
- Cook Time: 2 hours 40 minutes
- Category: Dinner, Appetizer
- Method: Braising
- Cuisine: Irish
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg